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| Dilly Grilly Chicken Breasts |
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| Written by Sandie |
Just looking at the name of this recipe makes you want to try it, doesn't it? I could have called it Silly Dilly Grilly, but thought that was a bit overboard. My husband and I just raved over this one. The sauce on the tomatoes, compliment the chicken just perfectly and is whipped up in a New York minute. I liked the sauce so much, I turned it into a viniagrette for a salad a few days later. The only additional ingredient I added was a bit of sugar. The salad was excellent, light, and tangy. Make this out to sea or in a port!  Dilly Grilly Chicken Breasts 4 (6 oz.) boneless, skinless chicken breasts 1/4 c. extra virgin olive oil 1/4 c. chopped fresh dill 1 lg. shallot, finely chopped 1 T. Jack Daniel's mustard 1 T. white-wine vinegar 20 cherry tomatoes, halved Salt and pepper Pre-heat grill to medium-high. Pound chicken down to about 1/4 inch thick. Whisk together oil, dill, shallot, mustard and vinegar. Set aside 1/4 cup. Sprinkle chicken with salt and pepper on both sides, then add to dill mixture, turning to coat. Toss tomatoes with the remaining dill sauce and add a little salt and pepper. Grill chicken for 6-8 minutes per side, or until just cooked through, not dry. Serve with tomato relish on top. Serves 4. |
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http://mybrands.com/product/Jack-Daniels-Old-No-7-Mustard-9-oz. You can use any premium brand. I find they are just better than the regular "yellow" mustards. Do not use Dijon because that has a taste quite different and I can't guarentee your results. Hope this helps you out.